Chicken honey sauce?

Here is a recipe you can use as a reference, enjoy!!

HONEY GLAZED CHICKEN LEGS

6 thighs and drum sticks
1/3 c. honey
1 clove garlic
1/2 c. soy sauce
2 tbsp. vegetable oil
1 or 2 tbsp. sesame seeds (optional)

Remove skin from chicken and cut off all fat. Combine sauce, honey, oil and garlic. Coat chicken pieces. Refrigerate for 2 hours (if you have time). Preheat oven to 375 degrees. Line pan with foil. Place chicken on foil and bake 25 minutes.

HONEY-LEMON SAUCE:
1/2 cup water
1 2-inch piece fresh ginger
2 tablespoons honey
2 teaspoons Shaoxing wine or dry sherry
3 teaspoons white wine vinegar
3 tablespoons lemon juice
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon sesame oil

TO MAKE THE HONEY-LEMON SAUCE:

While the chicken is soaking in the egg, make the Honey-Lemon Sauce. First, cut the ginger into 4 pieces, unpeeled. Put the 1/2 cup of water, ginger, honey, wine or sherry, vinegar, lemon juice and salt together in a small saucepan. Heat over low flame until all elements except for the ginger are dissolved and mixed together. Bring to a boil, turn the heat to low and simmer, covered for 1 minute. Discard the ginger.

Mix the 2 teaspoons of cornstarch with the 1 tablespoon of cold water, stirring until completely dissolved. Stir the cornstarch mixture into the sauce. Let the sauce come back to the boil, raising the heat slightly if necessary. Simmer for 1 minute, or until the sauce forms a thick, syrup-like glaze. Turn off the heat. Cover and set aside while you cook the chicken.

Just before serving, uncover the sauce and reheat over a medium flame, stirring, until it reaches a low-boil. If the sauce is too thick, add a small amount of water. Remove from the heat and stir in 1 teaspoon sesame oil.